Chef-owner Winston Lyons removes the claws and splits the tail of each lobster, then he gives the pieces a crunchy coat with crushed saltine crackers, deft seasoning and a deep fryer. The result is delicious and distinctive, with a hint of ginger and the company of sliced plantain. Messy eating, for sure, cracking the claws and all. But this is a terrific dish. Price depends on the size of the shellfish. Figure $35 to $39.